Thursday, October 11, 2012

Braised beef carrots with pressure cooker (boeuf carottes à la cocotte minute)

Here's a very classical recipe in french cook. 
But in my daily cook, remember, everything must be easier and faster than in traditional cook ! 
That's the reason why I use a pressure cooker ! 
This is a dish I do often. My family love this.
In the traditional recipe, this beef must cooked for hours, slowly.
That's very good, for sure.
But if you want to prepare it faster, believe me, this recipe is good too !
I cook "Daube Provençale" for 3 hours (I'll publish the recipe soon). 
But for beef and carrots, I do it MYYYYYYYY WAAAAAAAAY !

You'll need : 

  • 1 kg of braised beef (chuck is good)
  • 2 kg carrots
  • 1 onion
  • 2 cloves of garlic
  • 10 cl of water
  • 1 tablespoon of "veal powder"
In reality, those 2 last ingredients can be replaced by 10 cl of chicken stock, for example. The goal is to add flavor. 
  • 10 cl of white wine
  • Thyme
  • 2 bays leafs
  • Olive oil, salt, pepper
  • 3 tablespoon of Flour or corn starch, to thicken the sauce.


And a pressure cooker, of course !


Step 1 : 
In the pressure cooker, let brown the beef, in olive oil.


For those who begin to know me, you'll notice that, for once, I don't begin this recipe with onion and garlic...
I'm totally unpredictable ! Yeah, man ! 

Step 2 : 
Peel your carrots (the longest part) and cut them in pieces.


Step 3 : 
Cut onion in slices (or in whatever form you like, it won't change the taste, you know it for sure !).


Step 4 :
Explode your garlic !
Think about someone you don't like, it can help.


Step 5 : 
Prepare your "veal powder" or chicken/veal/vegetables stock, what you prefer.



Step 6 :
When your meat is browned, add onion and garlic...



... carrots ...


... thyme and bay leafs.


Step 7 : 
Pour the stock and the wine !



Step 8 : 
Dredge your corn starch (or flour, if you don't have), salt, pepper.

Aaaarrrgh, such a beautiful picture ... 


And stir all that together.

Step 9 :
Close and wait for the whistling of the pressure cooker. 
At this time, let it cook for 30 minutes on a low fire.

Never succeed to take away the self stock on the lid ...

When it's ready, let the steam go away and it's done. 
I'm sorry, I'm not a photographer ...
If I would, I would have choose another plate for this dish ... 
Because an orange plate for an orange dish, you'll agree with me, I could do have a better idea...



Bon appétit, les amis ! 



Récapitulative : 
  • 1 kg of braised beef (chuck is good)
  • 2 kg carrots
  • 1 onion
  • 2 cloves of garlic
  • 10 cl of water
  • 1 tablespoon of "veal powder"
In reality, those 2 last ingredients can be replaced by 10 cl of chicken stock, for example. 
  • 10 cl of white wine
  • Thyme
  • 2 bays leafs
  • Olive oil, salt, pepper
  • 3 tablespoon of Flour or corn starch, to thicken the sauce.
  • And a pressure cooker, of course !

In the pressure cooker, let brown the beef, in olive oil.

Peel your carrots and cut them in pieces.

Cut onion in slices

Explode your garlic !

Prepare your "veal powder" or chicken/veal/vegetables stock, what you prefer.

When your meat is browned, add onion and garlic, carrots, thyme and bay leafs.

Pour the stock and the wine.

Dredge your corn starch (or flour, if you don't have), salt, pepper.

And stir all that together.

Close and wait for the whistling of the pressure cooker. 
At this time, let it cook for 30 minutes on a low fire.


12 comments:

  1. Yes! I do a similar recipe with my slow cooker and my family loves it :)

    ReplyDelete
  2. My grand mother used to make us the boeuf-carottes every time we visited her. She died a while ago but thankfully, my mom learned how to make it and I learned, too, so I made it once and it was delicious :) Instead of the corn starch, I use tomato paste (I don't use a pressure cooker, just a regular old pot). Yum :)

    ReplyDelete
    Replies
    1. I never tried with tomato paste, but it sounds good too ;)
      You're "lucky" if your grandmother gave you some recipes before dying. Mine had alzheimer before, and she didn't have "time" to give us her terrific recipes of pizza, for example, or "beignets de fleurs de courgettes" ...!

      Delete
  3. I use a pressure cooker a lot because at the altitude I live it's almost a necessity.

    There is a great blog called "Pressure Cooking Today" that has a lot of wonderful pressure cooking recipes. Tell them I sent you!

    I will try this soon, I'm always on the lookout for recipes for the pressure cooker!!!

    xxoo,

    RMW

    ReplyDelete
    Replies
    1. Oh yes, please, send me the link because I use pressure cooker a lot too and I would like to diversify my recipes !

      If you try this dish, tell me if you liked it ! ;)

      Delete
  4. I've been thinking about getting a pressure cooker. And I love Rocky Mountain Woman's tip to the recipe link.

    ReplyDelete
    Replies
    1. I went to read the link, it will give me some ideas, for sure ;)
      It took me some time to use pressure cooker. But I have to admit it is very practical.

      Delete
  5. A slow cooker is a pot that allows you to cook food at low temperature for a very long time. You plug it (so you don't use your stove), you put all your meat/vegetables/whatever in it, you put the lid on, and you can go to work and let the thing stew for hours and when you come home, it's ready. It's used often in the US and Canada.

    ReplyDelete
  6. I have been married 50 years and one of my wedding presents in 1963 was a pressure cooker, so ive been through about 5/6 by now still use it every day cooks everything, puddings. stews veg. chicken, soup. i would be lost without it.

    ReplyDelete
    Replies
    1. This is exactly what my mother in law told me, Maria :). Her own mother in law offered her a pressure cooker when she get married too and she told me she learnt to cook thanks of it.
      Thank you for your comment :)

      Delete
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    ReplyDelete